6 templates including a combined host/server role, plus host, server, fine dining, banquet, and lead, with the tip credit, youth labor, and food handler compliance notes the generic templates skip. Copy or download as DOCX.
In a restaurant, the host runs the front door and the server runs the floor, but in a small restaurant one person often does both. A combined host/server is a real, common role, and most job description templates only cover host or server separately, leaving small operators to stitch them together. Hiring either well means being clear about the role, the schedule, and the tipped-pay rules that generic templates skip.
These six templates cover the full front of house: a combined host/server, a host or hostess, a restaurant server, a fine dining server, a banquet server, and a lead or head server. Each is ready to use, with the tip credit, youth labor, and food handler notes most templates leave out. For the fundamentals behind any posting, the guide to writing a job description is a useful companion.
TL;DR
A host greets and seats guests; a server takes orders and serves tables; in small restaurants one person often does both. Both roles are non-exempt, and servers are tipped, so the FLSA tip credit ($2.13 cash wage plus up to $5.12 credit, with written notice) applies, except in seven states that ban it. Waiters report a median near $16.23 an hour including tips. Download six templates, including the combined role.
Host vs Server, and the Combined Role
A host, or hostess, owns the front door: greeting guests, managing the waitlist and reservations, and seating people. A server, or waiter, owns the table: taking orders, serving food and drinks, and handling payment. In a larger restaurant these are separate jobs; in a smaller one, a single host/server hybrid often covers both, flexing between the door and the floor as the shift demands.
The federal occupations are 35-3031 Waiters and Waitresses and 35-9031 Hosts and Hostesses. Both are front-of-house, non-exempt roles; the key practical difference for hiring is that servers are tipped and the tip rules apply. The templates here cover each role plus the combined version that small restaurants most often need.
Host and Server Duties and Responsibilities
Front-of-house duties cluster into four areas: front-door hosting, table service, payments and POS, and guest experience. A combined role spans all four; a dedicated host or server focuses on a subset. A strong job description picks the responsibilities that match the specific role.
Front door (host)
Greet, welcome, and seat guests
Manage the waitlist and reservations
Answer phones and to-go orders
Table service (server)
Take orders and serve food and drinks
Answer menu questions and recommend
Check on guests during the meal
Payments and POS
Process payments accurately
Operate the point-of-sale system
Handle checks and close out tables
Guest experience
Provide friendly, attentive service
Resolve issues and respond to needs
Keep the dining area clean and set
For a host the front-door duties lead; for a server the table service does; for the combined role, both. For a structured way to scope the role, the guide to defining job responsibilities walks through the process.
Which Template Should You Use?
Pick the template by role. The core structure is the same across all six, but each emphasizes the duties, schedule, and pay rules that fit a specific front-of-house role, starting with the combined host/server that small restaurants most often want.
Host / Server (Combined)
Small restaurant hybrid
The combined role most small restaurants actually need: greeting and seating plus serving tables. The version no one else templates fully.
Host / Hostess
Front door
For greeting, seating, waitlist, and reservations. Non-exempt, and not always tipped, so note any tip share.
Restaurant Server
Standard server
For taking orders and serving food and drinks. The high-volume baseline; non-exempt and tipped.
Fine Dining Server
Upscale service
For polished, knowledgeable service with menu and wine expertise and precise course timing.
Banquet Server
Events and catering
For events: setup, large-group service, and breakdown, often on a per-event or on-call basis.
Lead / Head Server
Experienced step-up
For an experienced server who serves and helps guide the team, without being a manager. Watch the tip-pool rule.
Match the Template to the Role
One person doing both? Host / Server (Combined). Just the front door? Host / Hostess. Standard table service? Restaurant Server. Upscale, wine-forward service? Fine Dining Server. Events and catering? Banquet Server. An experienced server who guides the team? Lead / Head Server. Small restaurants most often want the combined role.
6 Host and Server Job Description Templates
Download all six as a single Word document or copy individual templates. Each follows the same structure: restaurant and job summary, key responsibilities, qualifications, a pay and classification note, and how to apply, with an EEO statement. Fill in the brackets and post.
Download All 6 Job Description Templates
Combined host/server, host, server, fine dining, banquet, and lead. All in one DOCX.
Template 1: Host / Server (Combined)
The combined role most small restaurants actually need: greeting and seating plus serving tables, flexing as the shift demands. The version no one else templates fully. Start here for a small-team restaurant.
Host / Server (Combined) Job Description
HOST / SERVER (COMBINED) JOB DESCRIPTION
Restaurant: __
Location: __ ([City, State])
Reports to: __ (Restaurant Manager / Owner)
Employment type: [ ] Full-time [ ] Part-time
FLSA status: Non-exempt (overtime-eligible); tipped, confirm tip credit
Pay: $_ per hour + tips [state tip credit applied: yes / no]
ABOUT [RESTAURANT NAME]
[One or two sentences about your restaurant, the atmosphere, and the team. Note
shifts, weekend expectations, and whether the role leans more host or server.]
JOB SUMMARY
[Restaurant Name] is hiring a Host / Server to greet and seat guests and to serve
tables during busy shifts. This combined role is common in smaller restaurants where
flexibility matters: you will run the front door and the floor, switching between
welcoming guests and taking care of tables as the shift demands. A friendly,
organized, fast-moving person thrives here.
KEY RESPONSIBILITIES
•Greet, welcome, and seat guests, and manage the waitlist
•Take and manage reservations and to-go orders
•Take orders and serve food and drinks during busy shifts
•Answer questions about the menu and make recommendations
•Process payments and handle the point-of-sale system
•Keep the host stand and dining area clean and set
•Communicate between front door, kitchen, and servers
•Provide friendly, attentive service throughout the meal
REQUIRED QUALIFICATIONS
•Friendly, guest-focused, and calm under pressure
•Able to multitask between hosting and serving
•Clear communication and teamwork
•Able to stand, walk, and carry trays for full shifts
•Available for [evenings / weekends / holidays]
•[Food handler card and alcohol-service age per state, see compliance note]
PAY, TIPS, AND CLASSIFICATION (read before posting)
This is a non-exempt, tipped role. If you take the federal tip credit, you must pay
at least the required cash wage, provide written tip credit notice before taking the
credit, and ensure tips plus cash wage meet at least minimum wage. Seven states do
not allow a tip credit. This is general information, not legal advice.
HOW TO APPLY
Pay: $_ per hour + tips
To apply, send your details to __ or apply in person at _.
[Restaurant Name] is an equal opportunity employer.
Template 2: Host / Hostess
For the front door: greeting, seating, waitlist, and reservations. Non-exempt, and not always tipped, so note any tip share. Use this for a dedicated host role.
Host / Hostess Job Description
HOST / HOSTESS JOB DESCRIPTION
Restaurant: __
Location: __ ([City, State])
Reports to: Restaurant Manager / Shift Lead
Employment type: [ ] Full-time [ ] Part-time
FLSA status: Non-exempt (overtime-eligible)
Pay: $_ per hour [+ tip share if applicable]
JOB SUMMARY
[Restaurant Name] is hiring a Host / Hostess to be the first and last impression for
our guests. You will greet guests warmly, manage the waitlist and seating, take
reservations, and keep the front of house running smoothly. A welcoming, organized
person who stays calm during a rush is ideal.
KEY RESPONSIBILITIES
•Greet and welcome guests as they arrive
•Manage the waitlist, seating, and table rotation
•Take and manage reservations
•Answer phones and handle to-go orders
•Communicate wait times and manage guest flow
•Coordinate with servers on table readiness
•Keep the entrance and host stand clean and organized
•Thank guests as they leave
REQUIRED QUALIFICATIONS
•Warm, friendly, and guest-focused
•Organized and able to manage seating during a rush
•Clear communication and a calm temperament
•Able to stand and walk for full shifts
•Available for [evenings / weekends / holidays]
•[Food handler card per state, see compliance note]
CLASSIFICATION (read before posting)
Hosts and hostesses are non-exempt and overtime-eligible. Hosts are not always
tipped; if your host shares in a valid tip pool, note it. Managers and supervisors
cannot share in employee tip pools. This is general information, not legal advice.
HOW TO APPLY
Pay: $_ per hour
To apply, send your details to __ or apply in person at _.
[Restaurant Name] is an equal opportunity employer.
Still Using Spreadsheets for Onboarding?
Automate documents, training assignments, task management, and track onboarding progress in real time.
For standard table service: taking orders and serving food and drinks. The high-volume baseline; non-exempt and tipped. Use this for a general server hire.
Restaurant Server Job Description
RESTAURANT SERVER JOB DESCRIPTION
Restaurant: __
Location: __ ([City, State])
Reports to: Restaurant Manager / Shift Lead
Employment type: [ ] Full-time [ ] Part-time
FLSA status: Non-exempt (overtime-eligible); tipped, confirm tip credit
Pay: $_ per hour + tips [state tip credit applied: yes / no]
JOB SUMMARY
[Restaurant Name] is hiring a Server to take care of guests at their tables. You will
take orders, serve food and drinks, answer menu questions, and make sure each guest
has a great experience. A friendly, attentive, fast-moving server who works well with
the kitchen and team is ideal.
KEY RESPONSIBILITIES
•Greet guests and present menus and specials
•Take food and drink orders accurately
•Serve food and beverages promptly and correctly
•Answer menu questions and make recommendations
•Check on guests and respond to needs during the meal
•Process payments and handle the point-of-sale system
•Set, clear, and reset tables
•Follow food safety and, where applicable, alcohol service rules
REQUIRED QUALIFICATIONS
•Friendly, attentive, and guest-focused
•Able to multitask and stay calm during a rush
•Accurate with orders and payments
•Able to stand, walk, and carry trays for full shifts
•Available for [evenings / weekends / holidays]
•[Food handler card and alcohol-service age per state, see compliance note]
PAY, TIPS, AND CLASSIFICATION (read before posting)
Servers are non-exempt and tipped. If you take the federal tip credit, pay at least
the required cash wage, give written tip credit notice first, and ensure tips plus
cash wage meet at least minimum wage. Seven states do not allow a tip credit. This is
general information, not legal advice.
HOW TO APPLY
Pay: $_ per hour + tips
To apply, send your details to __ or apply in person at _.
[Restaurant Name] is an equal opportunity employer.
Template 4: Fine Dining Server
For upscale service: polished, knowledgeable table service with menu and wine expertise and precise course timing. Use this for an upscale or fine dining restaurant.
Fine Dining Server Job Description
FINE DINING SERVER JOB DESCRIPTION
Restaurant: __
Location: __ ([City, State])
Reports to: Restaurant Manager / Maitre d'
Employment type: [ ] Full-time [ ] Part-time
FLSA status: Non-exempt (overtime-eligible); tipped, confirm tip credit
Pay: $_ per hour + tips [state tip credit applied: yes / no]
JOB SUMMARY
[Restaurant Name] is hiring a Fine Dining Server to deliver polished, knowledgeable
service in an upscale setting. Beyond taking orders, you will guide guests through the
menu and wine list, time courses precisely, and provide an attentive, refined
experience. Strong menu and wine knowledge and a poised, professional presence are
essential.
KEY RESPONSIBILITIES
•Provide attentive, refined table service
•Guide guests through the menu, specials, and wine pairings
•Time and coordinate courses with the kitchen
•Maintain deep knowledge of menu, ingredients, and allergens
•Handle wine service and upselling appropriately
•Anticipate guest needs and maintain a polished presence
•Process payments accurately and discreetly
•Follow food safety and alcohol service rules
REQUIRED QUALIFICATIONS
•Prior fine dining or upscale service experience preferred
•Strong menu, wine, and service knowledge
•Polished, professional, and detail-oriented
•Able to stand, walk, and carry for full shifts
•Available for [evenings / weekends / holidays]
•[Food handler card and alcohol-service age per state, see compliance note]
PAY, TIPS, AND CLASSIFICATION (read before posting)
Fine dining servers are non-exempt and tipped. Tip credit rules and written notice
apply if you take the credit, and seven states do not allow a tip credit. This is
general information, not legal advice.
HOW TO APPLY
Pay: $_ per hour + tips
To apply, send your details to __ by _.
[Restaurant Name] is an equal opportunity employer.
Template 5: Banquet Server
For events and catering: setup, large-group service, and breakdown, often on a per-event or on-call basis. Use this for a venue, hotel, or catering operation.
For an experienced server who serves and helps guide the team without being a manager. Watch the tip-pool rule if the role has real supervisory authority. Use this for a step-up role.
Lead / Head Server Job Description
LEAD / HEAD SERVER JOB DESCRIPTION
Restaurant: __
Location: __ ([City, State])
Reports to: Restaurant Manager
Employment type: [ ] Full-time
FLSA status: Non-exempt (overtime-eligible); tipped, confirm tip credit
Pay: $_ per hour + tips [+ lead differential]
JOB SUMMARY
[Restaurant Name] is hiring a Lead / Head Server to serve guests and help guide the
front-of-house team during shifts. You will carry your own tables while supporting
and coaching other servers, helping the floor run smoothly. This is a step up for an
experienced server who is not yet a manager but takes on extra responsibility.
KEY RESPONSIBILITIES
•Provide excellent table service on your own section
•Support, coach, and answer questions for other servers
•Help coordinate the floor and section assignments
•Train and onboard new servers on the floor
•Step in to resolve guest issues during shifts
•Help open or close the front of house
•Communicate between management and the server team
•Follow and reinforce food safety and alcohol rules
REQUIRED QUALIFICATIONS
•Experienced server with a strong service track record
•Natural leadership and willingness to help the team
•Calm and effective under pressure
•Able to stand, walk, and carry for full shifts
•Available for [evenings / weekends / holidays]
•[Food handler card and alcohol-service age per state, see compliance note]
PAY, TIPS, AND CLASSIFICATION (read before posting)
A lead server who still primarily serves guests is generally non-exempt and tipped.
Be careful: a lead with real supervisory authority may not share in a tip pool, and
classification depends on actual duties. This is general information, not legal advice.
HOW TO APPLY
Pay: $_ per hour + tips
To apply, send your details to __ by _.
[Restaurant Name] is an equal opportunity employer.
Tip Credit, Youth Labor, and Permits
This is the part the generic templates skip, and for a restaurant it is where the real risk lives: tipped pay and the tip credit, tip pooling and youth labor rules, and food handler and alcohol requirements. Getting these right protects your restaurant.
Tipped pay and the tip credit are where small restaurants get it wrong
Servers and many hosts are tipped employees, and the FLSA tip credit is the rule most templates ignore. Under federal law an employer must pay a tipped worker a cash wage of at least $2.13 per hour and may claim a tip credit of up to $5.12 to reach the $7.25 federal minimum, but only if tips plus cash wage actually reach minimum wage and the employer first gives the worker written tip credit notice. Seven states, Alaska, California, Minnesota, Montana, Nevada, Oregon, and Washington, do not allow a tip credit at all, so servers there get the full state minimum plus tips. Get the cash wage, the notice, and your state rule right before you post and pay. This is general information, not legal advice.
Tip pools and youth hours have strict rules
Two more rules trip up small restaurants. First, tip pools: managers and supervisors can never share in an employee tip pool, and a valid pool can only include employees who customarily receive tips unless you pay full minimum wage without a tip credit. Second, youth labor: 14 and 15 year olds face strict federal limits on hours and times of day they can work and cannot do hazardous tasks like operating meat slicers, while 16 and 17 year olds can work more hours but still not hazardous jobs. Penalties for youth violations are steep, per minor. If you hire teens, which restaurants often do, build these limits into scheduling from the start. This is general information, not legal advice.
Food handler cards, alcohol age, and onboarding are where it comes together
Many states and localities require a food handler card within a set window after hire, and alcohol service has a minimum age that is 18 in most states but 21 in a few, so verify both for each hire. For a small restaurant without an HR department, this is exactly where FirstHR fits: e-signature for the offer letter and the written tip credit notice acknowledgment, task workflows for a pre-employment checklist covering food handler card, alcohol-service age, I-9 and W-4, training modules for food safety and responsible alcohol service, and document management to track certificate expiration dates. FirstHR is an onboarding and HR platform, not a point-of-sale, scheduling, or payroll system, and it does not run payroll or administer benefits, so connect those separately. Applicant tracking is coming soon.
The Federal Tip Credit: $2.13 + up to $5.12
Under the FLSA, an employer must pay a tipped worker a cash wage of at least $2.13 per hour and may claim a tip credit of up to $5.12 to reach the federal minimum, but only with written notice and only if tips plus cash wage reach minimum wage (U.S. Department of Labor). Seven states ban the tip credit entirely. Managers and supervisors can never share a tip pool.
Host and server roles start from people skills, multitasking, and stamina, with permits and experience scaled to the role. List food handler and alcohol requirements clearly, since they are often legally required.
Requirement
What to look for
People skills
Friendly, guest-focused, calm under pressure
Multitasking
Able to juggle guests, orders, and the floor during a rush
Physical
Able to stand, walk, and carry trays for full shifts
Availability
Evenings, weekends, and holidays as needed
Food handler
Food handler card within the state's required window
Alcohol service
Meets state minimum age for serving alcohol
Classification
Non-exempt and tipped; follow tip credit rules
Keep the posting neutral and inclusive, since the EEOC prohibits job advertisements that show a preference based on a protected characteristic. For related roles, a bartender or hostess template may also fit your team.
Host and Server Pay
Pay is mostly hourly plus tips for servers, and the published figures include tips, so they are not the base cash wage. Use the federal data as a reference, then set your cash wage and tip approach by your state's rules.
Waiters Median $16.23/hr Including Tips (BLS)
Waiters and waitresses had a median hourly wage of $16.23 in May 2024, with the lowest 10 percent under $8.89 and the highest 10 percent over $30.06, figures that include tips (U.S. Bureau of Labor Statistics). Hosts and hostesses, less often tipped, had a median around $14.61 an hour.
The waiter occupation held about 2.3 million jobs and, despite a projected slight decline, is expected to see roughly 456,700 openings a year from turnover, which is very high. Actual server take-home depends heavily on tips, which vary by restaurant type and location. Because these roles are non-exempt, post the cash wage plus tips clearly and budget for overtime.
Hiring for a Small Restaurant
Most restaurants are small businesses. Industry figures show roughly nine in ten restaurants have fewer than 50 employees and about seven in ten are single-unit operations, which is almost exactly the profile of a business hiring without a dedicated HR department. The owner or a manager writes the posting, screens applicants, and handles onboarding between running the floor, which is why a combined host/server template and clear compliance guidance save real time.
The practical reality is high turnover and constant hiring. Restaurants face some of the highest turnover of any industry, so a small operator is rarely done hiring front-of-house staff, and a clean, repeatable process pays off every time. That process has to handle the tipped-pay rules, the food handler and alcohol requirements, and youth labor limits correctly, since the penalties for getting them wrong are real. For broader guidance on hiring with a small team, the small business hiring guide is a useful companion.
From Hiring to Onboarding
The job description is step one. A restaurant hire has more compliance steps than most: the written tip credit notice, food handler and alcohol verification, and food safety training, all before or right at the first shift, and all worth documenting.
Send offer and tip notice
Confirm the role, pay, and start date, and get the written tip credit notice acknowledged in the same step where you take a tip credit.
Verify age and food handler
Confirm alcohol-service age and the food handler card within your state's window, with the documents on file.
Train on safety and service
Run food safety and responsible alcohol service training before the first shift, and orient on POS and floor process.
Track certificate expirations
Keep food handler and alcohol certifications and their expiration dates organized so renewals do not lapse.
Once your offer is ready, the offer letter template handles the next step, and an onboarding template gives the new hire a structured start. FirstHR connects the offer, the tip credit notice acknowledgment, e-signatures, a pre-employment checklist, and document management for food handler and alcohol certificates in one place so a small restaurant can manage the full process from one system. FirstHR is an onboarding and HR platform, not a point-of-sale, scheduling, or payroll tool, and it does not run payroll or administer benefits, so connect those separately. Applicant tracking is coming soon to FirstHR.
Key Takeaways
A host runs the front door, a server runs the floor, and in small restaurants one person often does both.
Use the template that matches the role: combined, host, server, fine dining, banquet, or lead.
Both roles are non-exempt; servers are tipped, so the FLSA tip credit and written notice apply, except in seven states that ban it.
Managers and supervisors can never share in an employee tip pool; classify lead servers by their real duties.
Respect youth labor hour limits and verify food handler cards and alcohol-service age for each hire.
Use BLS data as a baseline: waiters report a median near $16.23 an hour including tips.
Frequently Asked Questions
What is the difference between a host and a server?
A host, or hostess, works the front door of a restaurant: greeting and welcoming guests, managing the waitlist and reservations, seating guests, and coordinating the flow of the dining room. A server, or waiter or waitress, takes care of guests at their tables: presenting menus, taking orders, serving food and drinks, answering questions, and processing payment. The host owns the arrival and seating experience; the server owns the dining experience. In larger restaurants these are separate jobs, but in smaller restaurants one person often does both, which is the combined host/server role. Both are non-exempt, and servers are tipped while hosts are sometimes included in a tip share. This page includes templates for each, plus the combined role. This is general information, not legal advice.
What is a combined host/server role?
A combined host/server, sometimes called a host-server hybrid, is one person who both greets and seats guests and serves tables, switching between the two as the shift demands. This role is common in smaller restaurants where flexibility matters and there are not enough staff or volume to keep hosting and serving fully separate. During a slow period the person might mostly host; during a rush they might pick up tables. It is a practical fit for an independent restaurant with a small team. Most job description templates only cover host or server separately, so a combined template is genuinely useful for small operators, which is why this page leads with one. This is general information, not legal advice.
Are hosts and servers tipped employees, and what is the tip credit?
Servers are tipped employees, and hosts sometimes share in tips depending on the restaurant. The tip credit is a federal rule that lets an employer count a portion of an employee's tips toward the minimum wage. Under the FLSA, an employer must pay a tipped worker a cash wage of at least $2.13 per hour and may take a tip credit of up to $5.12 to reach the $7.25 federal minimum, but only if the employee's tips plus cash wage actually reach at least minimum wage, and only after the employer gives written tip credit notice. Seven states do not allow a tip credit at all, requiring the full state minimum wage plus tips. Always check your state's rule, since many set higher cash wages than the federal floor. This is general information, not legal advice.
Can a manager or lead server share in the tip pool?
Managers and supervisors cannot share in an employee tip pool under federal rules, no matter how much they also serve. This is a common and costly mistake. A valid tip pool can include employees who customarily and regularly receive tips, such as servers, bussers, and bartenders, and if the employer pays the full minimum wage without taking a tip credit, the pool can also include non-tipped staff like cooks and dishwashers. The tricky case is a lead or head server: if the role is genuinely a working server without real supervisory authority, they can usually share in the pool, but if they have true manager or supervisor duties, they cannot. Classify based on actual authority and duties, not just the title. This is general information, not legal advice.
Can teenagers work as hosts or servers?
Yes, with limits, and restaurants commonly hire teens for these roles. Under federal child labor rules, 14 and 15 year olds face strict limits: no more than 3 hours on a school day and 18 in a school week, 8 hours on a non-school day and 40 in a non-school week, and generally no work before 7am or after 7pm, with later evening hours allowed in the summer. They also cannot perform hazardous tasks like operating commercial meat slicers. 16 and 17 year olds can work unlimited hours but still cannot do hazardous work. There are also rules about minors serving alcohol, which vary by state. Penalties for youth labor violations are significant per minor, so build these limits into scheduling. State rules can be stricter than federal. This is general information, not legal advice.
Do hosts and servers need a food handler card or to be a certain age to serve alcohol?
Often yes, and it depends on your state and locality. Many states, including California, Texas, Oregon, Washington, Arizona, Illinois, and Florida, require food service workers to obtain a food handler card within a set window after hire, typically 14 to 60 days, and in other states the requirement is set at the county or city level. The card usually lasts two to three years. For alcohol service, the minimum age is 18 in most states but 21 in a few, such as Utah, Nevada, and Alaska, with some local overrides. Verify both the food handler requirement and the alcohol-service age for your specific location before a new hire's first shift, and track the expiration dates. This is general information, not legal advice.
How much do hosts and servers make?
Pay varies widely because servers earn tips on top of a base wage. According to the U.S. Bureau of Labor Statistics, waiters and waitresses had a median hourly wage of $16.23 in May 2024, with the lowest 10 percent under $8.89 and the highest 10 percent over $30.06, but these figures include tips, so they are not the base cash wage. Hosts and hostesses, who are less often tipped, had a median around $14.61 per hour. Actual take-home for servers depends heavily on the restaurant type, location, and how busy it is, with fine dining and high-volume venues generally paying more in tips. When you post a server role, be clear about the cash wage plus tips, and follow your state's tip credit rules. This is general information, not legal advice.
What should a host and server job description include?
A strong host and server job description names the specific role up front, whether combined host/server, host, server, fine dining, banquet, or lead, and includes a short restaurant summary, a job summary that makes the guest-facing nature clear, and responsibilities grouped into front-door hosting, table service, payments, and guest experience. It should state the schedule including evenings and weekends, the physical demands, and any food handler or alcohol-service requirements. Crucially, and unlike most templates, it should be clear about pay and classification: non-exempt and tipped, with the tip credit and written notice handled correctly, and youth labor limits respected if you hire teens. Close with an equal opportunity statement and clear apply instructions. This is general information, not legal advice.
